Gluten-Free Sushi Roll with Fried Onions
Elevate your sushi game with this vibrant recipe for Gluten-Free Sushi Rolls with Fried Onions! Perfectly seasoned gluten-free sushi rice forms the foundation for these delectable rolls, layered with fresh cucumber, carrot, avocado, and a savory crunch from pre-made gluten-free fried onions. Wrapped in gluten-free nori seaweed sheets and rolled to perfection, each bite bursts with a delightful combination of textures and flavors. This recipe is tailored for gluten-free diets yet satisfies sushi lovers of all kinds, pairing beautifully with tamari, pickled ginger, and spicy wasabi for an extra kick. Ready in under an hour and yielding four servings, these rolls are ideal for dinner parties, healthy lunches, or an indulgent treat that doesn’t compromise on flavor. Save this recipe for a fun, creative kitchen adventure that’s both accessible and utterly delicious!
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Recipe Information
Ingredients
- 1 cup Gluten-free sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Gluten-free nori seaweed sheets
- 1 medium Cucumber, julienned
- 1 medium Carrot, julienned
- 1 large Avocado, sliced
- 0.5 cup Pre-made gluten-free fried onions
- 0.25 cup Tamari (gluten-free soy sauce)
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi paste (optional)
Instructions
Rinse the sushi rice under cold water in a fine-mesh sieve until the water runs clear.
In a medium pot, combine the rinsed sushi rice and 1.25 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes.
Remove the pot from heat and let the rice sit, covered, for 10 additional minutes.
While the rice is cooking, in a small microwave-safe bowl, combine the rice vinegar, sugar, and salt. Heat in the microwave for 20 seconds and stir until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
Lay a sheet of gluten-free nori with the shiny side down on a bamboo sushi mat lined with plastic wrap.
Wet your hands with water to prevent sticking, then spread a thin, even layer of rice over the nori, leaving about 1 inch of space on the edge farthest from you.
Arrange julienned cucumber, carrots, avocado slices, and a sprinkle of gluten-free fried onions horizontally across the lower third of the rice.
Using the bamboo mat, roll the sushi tightly away from you, pressing firmly with each turn to create a uniform cylinder. Seal the edge of the nori with a little water.
Repeat with the remaining nori and fillings until you have four rolls.
With a sharp knife, slice each roll into 6-8 equal pieces, cleaning the blade with a damp cloth between cuts for a clean finish.
Serve the sushi rolls with tamari, pickled ginger, and optional wasabi on the side. Enjoy!
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4878 mg | 212% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 19.7 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1668 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
